Friday, July 8, 2016

Quinoa Tabbouleh

Quinoa Tabbouleh 


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • juice of 1 fresh lemon
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2  of a large English hothouse cucumber -seeds removed & diced
  • 4-5 cherry tomatoes, quartered sliced
  • 2/3 cup chopped Italian parsley
  • 1/2 teaspoon of dried mint (you can substitute fresh mint)
  • 1/2 cup diced white onion (you can substitute scallions or scallot)



  • Rinse quinoa & then add to medium saucepan over high heat with 2 cups low sodium chicken broth ,1/2 teaspoon salt and bring to a  boil .Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.Let cool in Refrigerator for 30 minutes.
  • Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Add quinoa  once chilled in a large bowl; mix in the dressing. 
  • Add cucumber, tomatoes, herbs, and onions to the bowl with the quinoa; toss to coat. Season to taste with salt and pepper. 
  • Place back in the refrigerator to chill for at least another hour for the flavors to merry. 

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